The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Why kids need parents!

Recently while grocery shopping with my three year old we became engaged in what I thought was a rather “tell all” type of conversation. It started like this:

Malachi “Mommy what we getting?”
Me “Groceries for you and your sister”
Malachi “ok Mommy, I pick for us cuz I know what we need!”

Normally I would laugh and keep going, but this day I thought about it and against my better judgment agreed. After all, could it be possible that maybe –  just maybe –  my son’s natural cravings would be for foods not made of 100% sugar. The result…

So, I lost that battle and gained 5 pounds that week. However I did discover that it would be a long time before I let my kids decide what foods they “need” since obviously my son was not considering what the Canadian Food Guide suggests.

Olivado Oils are considered to be the healthiest oils on the market today. Olivado Avocado Oil is a great source of Vitamin E as well rich in chlorophylls that act as an antioxidant.

This week’s recipe share was developed to make kids happy as well as contribute to proper nutrition!


1 package instant yeast
1 1/2 cups warm water
4 cups flour, all purpose or half white and half whole wheat.
1/3 cup Olivado Avocado Oil
2 Tbsp Pizza seasoning or a mixture of basil, oregano, salt, pepper, sundried tomato and dried peppers.
1/2 cup marinara sauce
1/2 cup shredded low fat cheddar cheese.
1 egg white


Place warm water in the bowl of a stand mixer and add yeast.  Let sit for 5 minutes. Attach the dough hook, add flour one cup at a time, then drizzle in the oil. Add 2 tsp of the pizza seasoning. Continue to mix until the dough has formed into a ball that has pulled all the dough off the sides of the bowl. Place dough in an oiled bowl, cover with a tea towel until it has doubled in size.

Punch down and divide dough into 2 balls. Set one aside. Roll the remaining ball into a long log shape (about 1-2 inches in diameter) and cut in 1 inch intervals. Roll each small piece into a rope shape and twist into a pretzel. Place on a cookie sheet topped with cornmeal and continue to shape each dough ball.

Brush each pretzel with egg and sprinkle with remaining pizza seasoning and a little cheese. bake for 15 -20 minutes or until the bottoms are golden brown. Serve with warm marinara for dipping.

Kids love this healthy take on one of their favorite snacks.
By Liz Crawford for Olivado

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